Purity Custard
From Canadian cook book, 1924
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
424Calories
21 gProtein
28 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories424 kcal
Protein21 g
Carbohydrates28 g
Fiber0 g
Sugars28 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium237 mg
Potassium548 mg
Calcium359 mg
Iron1.8 mg
Magnesium45 mg
Phosphorus446 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate47 mcg
Choline337 mg
Caffeine0 mg
Water307 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 96. The excerpt below is the record exactly as published.
c. milk. 1 yolk of egg. 1 T. % tb. sugar. f.g. f.g. salt. f.g. Few gratings nutmeg or 4 drops vanilla. 1 T. dissolved rennet. 1. Beat egg; add sugar and salt. 2. Add milk, heated; strain, add flavoring; cool until lukewarm. 3. Add rennet; pour into serving dish. 4. Let stand in warm place until firm, then chill. PURITY CUSTARD. 1 2 whites of eggs. 3^ tb. 1 tb. sugar, f.g. f.g. salt. ^ c. %c. milk. Few gratings nutmeg or 3 6 drops vanilla.
Cook this with the app: pantry check, scaling, and the assistant.